About Buttermilk BlueRoth Käse’s Buttermilk Blue is a bold blue cheese with a full-on blue aroma (from the mold), with a creamy texture and a tangy, but not biting, buttermilk flavor. It’s called Buttermilk Blue because it actually delivers a flavor of buttermilk
This delicately-laced Roth Kase Blue Cheese from Wisconson is created from raw milk for the creamiest taste and texture. Tangy yet mellow. Bold yet restrained. Perfect for cooking, crumbling or eating out of hand. Cellar-aged for at least 2 months. Perfect for blue cheese dips and dressing, crumbling over steaks and burgers and starring in risotto, pizza, and mac & cheese
Pair with: Celery, endive, and other raw vegetables
Figs, pears, dates, dark chocolate, honey
Yeasty dark beer, late harvest Riesling, Gin Martinis
•2 carrots, julienned •1 celery rib, julienned •1 cup Roth Buttermilk Blue® dressing, divided •16-20 large shrimp, shelled, deveined, tails removed •1-2 tablespoons of Old Bay® seasoning •1 cup Frank’s® Red Hot® Buffalo Wings sauce •4 Kaiser rolls, split •1 vine-ripened tomato, diced •1 cup iceberg lettuce, shredded Blue Cheese Dressing
•3 ounces Roth Buttermilk Blue®, crumbled •½ cup buttermilk •½ cup mayonnaise •½ teaspoon lemon juice •Cracked pepper to taste Method:
•Preheat grill to medium-high. •Add carrot, celery and ¼ cup Roth Buttermilk Blue® dressing to a small mixing bowl and stir well to create a slaw. •Season shrimp with Old Bay® seasoning, skewer and place on grill; cook shrimp for approx. 1-2 minutes on first side and 1 minute on second side. •Heat buffalo sauce in a large bowl in microwave for 30 seconds. Add grilled shrimp and toss well. •Place rolls on grill to lightly toast. •To assemble sandwiches, evenly distribute tomato and lettuce on toasted rolls. Top with 1-2 tablespoons of Roth Buttermilk Blue® dressing and grilled shrimp. Garnish with carrot and celery slaw and use remaining Roth Buttermilk Blue® dressing for dipping. Blue Cheese Dressing
•Add ingredients to a mixing bowl and stir well to combine. •Refrigerate several hours (or overnight) prior to service
Remove the pimento from the olive, and stuff the olive with the blue cheese. Place the rosemary sprig in the cheese, as a skewer for the olives. Repeat to prepare as many olives as necessary.
Vodka Martini - Pour the vermouth into a chilled martini glass and swirl around glass. Discard the vermouth. Combine the vodka and ice in a shaker and shake vigorously. Strain the vodka into a martini glass, and garnish with several blue cheese-stuffed olives. Serve immediately
Lovers of blue cheese have included Pliny the Elder, Charlemagne and Casanova.
Most of these cheeses were originally produced in caves in their respective areas, where the mold was naturally present. This combined with the unique nutrients that the mold grew on in the caves affected the flavor, texture and blue-green color of the mold in each of these cheeses. In the beginning, this was most likely discovered by accident when cheeses were stored in the caves, and they developed mold. Then someone decided to taste the cheese that others might have thought to be ruined, and realized how exquisite the taste had become.
Some blue cheeses, such as Danablue, were developed later as less expensive alternatives to the higher priced Roquefort cheese from France.
Local California Honey from Seka Hills
Séka Hills Wildflower Honey draws its distinctive taste from the rolling hills and fields of Northern California’s Capay Valley. Its richness and depth come from the extensive variety of wildflowers such as redbud, rose clover and ceanothus found on 9,000 acres of tribal land, where thousands of hives are strategically distributed.
10 oz jar
From No. California